I find this book quite interesting. The basic concept is that most "recipes" really involve certain ratios of ingredients and are then supplemented/altered for variations in flavor.
For example. Bread dough is 5 parts flour and 3 parts liquid (plus yeast and salt). Starting from that you can add whatever you like to get a different flavor but you still are going to wind up with bread.
If you use 1 part liquid, 1 part egg, 1/2 part flour you will have a crepe batter.
The book is available on Amazon here.
To see a list of other ratios choose the "Look Inside" feature and choose a search term of "ix" and you can navigate to that page of the introduction. I cannot print it here as it is copyrighted.
Enjoy